SPICY THAI SEAFOOD SOUP

6 dried shiitake mushrooms
2 cups hot water
FOR THE CHILI SAUCE:
4 tablespoons vegetable oil
2 serrano chilies, roughly chopped, plus 1 serrano chili, seeds removed and finely chopped
2 tablespoons finely chopped onion
5 garlic doves, skins removed and minced
4 tablespoons Thai fish sauce, divided use
3 teaspoons sugar, divided use
FOR THE SOUP:
2 cups chicken broth (recipe)
2 tablespoons lemon juice
1 tablespoon lime juice
1 (2-inch-length) lemongrass, halved lengthwise
2 scallions, trimmed and cut into 2-inch lengths
1 pound mild white fish, such as tilapia
8 shelled and deveined shrimp, tails attached (optional)

Soak the mushrooms in 2 cups hot water for 15 minutes, or until soft. Trim the hard stems and cut into quarters. Reserve the soaking water.

TO PREPARE THE CHILI SAUCE:
Meanwhile, heat the oil in a small skillet. Over medium-high heat, cook the roughly chopped serrano chilies until they begin to darken, about 2 minutes. Remove with a slotted spoon and set aside in a small bowl.

Add the onion to the pan and cook until browned, about 2 minutes, then add the garlic and cook briefly. Transfer the onion and garlic to the bowl with the chilies.

Using a spice grinder or a small food processor, grind the chilies, onion, and garlic together to form a smooth paste.

Transfer the paste to the pan with the oil and warm over low heat. Stir in 1 tablespoon of the fish sauce and 2 teaspoons of the sugar. Remove from heat.

TO PREPARE THE SOUP:
In a large soup pot, heat the chicken broth, 2 tablespoons of the prepared chili sauce, the trimmed mushrooms, and their soaking water. Cook over medium heat for 10 minutes.

Add the lemon juice, lime juice, lemongrass, remaining fish sauce, finely chopped chili, scallions, and remaining sugar. Simmer for 5 minutes.

Add the fish to the broth and cook over medium heat until tender and white, about 10 minutes. Add the shrimp and cook until they turn pink, about 3 to 5 minutes.

Ladle the soup into bowls. Enjoy with steamed rice and a salad of sliced cucumber splashed with seasoned rice wine vinegar.

Servings: 4

Per sewing (including shrimp): 276 calories, 26% fat (7.8 g; 0.9 g saturated), 16% carbs (11.2 g), 58% protein (38.9 g), 115 mg cholesterol, 1.1 g fiber, 688 mg sodium.

From: Elson M. Haas, M.D., author of Staying Healthy with the Seasons and A Cookbook for All Seasons
Source: Natural Health Magazine, October 2005